The European Qualifications Framework (EQF) is a translation tool that helps communication and comparison between qualifications systems in Europe. Its eight common European reference levels are described in terms of learning outcomes: knowledge, skills and competences. This allows any national qualifications systems, national qualifications frameworks (NQFs) and qualifications in Europe to relate to the EQF levels. Learners, graduates, providers and employers can use these levels to understand and compare qualifications awarded in different countries and by different education and training systems.

For more information on NQF's and their relation to the EQF click on the buttons below:

Legal documents, Studies, Documents agreed by the EQF Advisory Group and

European Qualifications Framework Series

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Qualifications that are part of national qualifications framework are listed on this page. You can scroll down to find all information. Filter by Subject Field, EQF level and Location and you will find more detailed information on qualifications, and a link to the national database. The qualifications are part of national qualifications frameworks that have formally referenced to the EQF

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Candidates will be able to:
organise and ensure the quality of their own work,
make rational use of energy, material and time,
protect health and the environment,
develop entrepreneurial characteristics, skills and behaviour,
communicate with co-workers and guests,
clean and maintain premises and the surrounding area,
cooperate in the organisation of the stay and care for the well-being of guests,
participate in the preparation of dishes and the service of food and drinks to guests,
maintain textiles and make simple textile products for the home.
...

Candidates will be able to:
plan and organise their own work,
make rational use of energy, material and time,
perform auxiliary physical work in a household,
act as escort and provide assistance to customers,
undertake house and office moves,
perform courier services,
effect minor repairs in dwellings and other buildings,
ensure the quality and efficiency of their own work in the working environment in accordance with standards,
develop entrepreneurial characteristics, skills and behaviour,
communicate with users and co-workers,
protect health and the environment.
...

Candidates will be able to:
prepare and oversee the quality of their own work in accordance with work quality standards in the catering sector,
make responsible and economical use of raw materials, equipment, energy and time in their work,
maintain personal hygiene and a hygienic working environment and diligently attend to the implementation of HACCP regulations in the context of their responsibilities,
communicate with guests while following the rules of the profession, the principles of successful communication and etiquette,
arrange premises for guests according to the instructions of a superior,
autonomously clean and arrange serving inventory and ensure the quality of work done in accordance with the standards of the catering facility,
carry out service under a waiter's supervision,
work behind a bar.
...

Candidates will be able to:
plan, prepare, carry out and check own work,
make rational use of energy, material and time,
protect health and the environment,
communicate with co-workers, supervisors and clients,
work in a team,
clean premises by hand,
clean premises by machine,
disinfect premises.
...

The candidate:
organises and ensures the quality of own work,
arranges staging area and prepares work aids,
cleans rooms, balconies, bathrooms, hallways and parlours,
communicates with guests and co-workers,
maintains work means and equipment,
makes rational use of energy, material and time,
protects health and the environment, and is responsible for own security and the security of others.
...

Candidates will be able to:
plan, prepare and oversee own work in accordance with work quality standards in the catering sector,
make responsible and economical use of raw materials, equipment, energy and time in their work,
maintain personal hygiene and a hygienic working environment and diligently attend to the implementation of HACCP regulations in the context of their responsibilities,
in the course of their work, communicate autonomously with superiors, co-workers and guests,
participate in the preparation of foodstuffs and accessors, in accordance with the instructions of a superior,
prepare simple dishes by autonomously carrying out cooking procedures involving mechanical and heat treatment of food and supplementary cooking procedures on the basis of the instructions of a superior,
work as part of a team preparing more complex dishes in accordance with the instructions of a superior,
participate in the making of portions, in accordance with the instructions of a superior,
ensure the suitable storage of foodstuffs and unused dishes, paying due regard to HACCP system regulations and the instructions of a superior.
...

Candidates will be able to:
sort items for cleaning, washing and ironing and prepare batches for individual types of care,
treat stains before mechanical treatment (pre-spotting), during individual phases and final phases (spotting),
carry out mechanical cleaning, washing and wet cleaning of textiles and basic finishing processes (bleaching, starching) according to enclosed instructions,
clean and wash textile floor coverings,
iron clothes and flat textiles by hand and by machine,
keep the prescribed documentation,
carry out work in accordance with standards and regulations,
regularly clean the working environment,
communicate with co-workers,
perform work in such a way as not to endanger themselves, other people or the environment.
...

plan and organise their own work,
ensure the quality and efficiency of own work in the working environment in accordance with regulations and standards,
make rational use of energy, material and time,
protect health and the environment,
communicate with co-workers,
use modern information and communication technologies,
provide assistance during autopsies,
assemble and sort materials,
carry out preventive maintenance of apparatus, devices and other equipment.
...

The candidate:
prepares, carries out and controls the quality of own work,
makes rational use of energy, material and time,
protects health and the environment,
communicates with guests with skill and tact, in accordance with the rules of a good waiter/waitress,
makes spatial arrangements for guests,
purges food services inventory,
serves guests under the supervision of a waiter, and
works in a bar.
...